Do you use 1/2 and 1/2 , rum, mace and dried out French bread for bread pudding?

Mace?
My husband makes bread putting, but I don’t know what he puts in it. I had never had it before he came. It’s actually very good. He puts cinnamon in his, and sometimes a lemon topping.

@Dutchess_III – Mace is the outer bit of a nutmeg.

Oh. The shell?

It’s called the aril. It’s a lacy thing that’s taken off the nutmeg before it’s packaged for the store.

Oh. I was joking, BTW.

No, I am not habitually putting tear gas into my pastries.

One of the tastiest things I have ever consumed in my life was bread pudding at my sisters wedding.

I don’t use rum; I don;t eat or drink alcohol.

The rest sound good enough if you are making bread pudding. But there are better desserts.

We need your recipe.

@zenvelo the alcohol evaporates when stirred over a hot burner.

@Aster Doesn’t matter. I don’t allow rum into my house.

You use just ordinary french bread? Wouldn’t cinnamon raisin bread be tastier?

I don’t think anyone sets out to make bread pudding on purpose. It’s one of those things you make when you don’t want to feel guilty for letting a loaf of bread go stale – so you waste some more perfectly good ingredients making something that’s barely palatable, rather than using the good ingredients to make something people actually enjoy.

Some people love bread pudding @Muad_Dib. It also depends on how you make it – there are many varieties. Banana bread pudding, tropical bread pudding (with coconut), bananas foster bread pudding, chocolate bread pudding. I made a bananas foster bread pudding once for a brunch. It had rum sauce on it. People were raving about it.

Rum on it? Like after it cooked you put rum on it?

@Dutchess_III: It’s from Epicurious. It’s Banans Foster Bread Pudding with Rum Sauce. The bread pudding is layered white bread, bananas, pecans and a bunch of other stuff (sugars and spices). That gets baked – that’s the pudding part. Then there’s a rum sauce made iwth dark rum, brown sugar, butter and heavy cream. You heat that up and it all melts together. You drizzle that on top of the pudding. I brought the pudding to the brunch with the rum sauce in a separate container so people could add it on as they wished (or some may not want it as it contained alcohol, or some people might feel the pudding is sweet enough without the sauce). People went nuts over it.

I tried to link it but I’m in a resort right now and the internet is wonky.

The trick is to have truly stale bread, completely dry. You can dry it in a low oven if you’re in a hurry. After you add the egg mixture leave it at least 2 hours to overnight to soak it up. You’ll get a nice texture, not gooey or pasty like some. Any nice bread works, but not Wonderbread. I fill a buttered 9×12 pan with bread, and add 1 cup raisins. Mix a 8 eggs, a pint of half and half, a pint of whole milk, ½ cup sugar, tsp vanilla, ½ tsp nutmeg, dash of salt. Pour, wait, and bake at 350 for 45–50 minutes. When done a knife inserted in center should come out clean. I like it with a “whiskey river” sauce which is just a hard sauce with whiskey.